Shortcrust Pastry
  • 8oz. Flour
  • 2oz. Lard
  • 2oz. Butter
  • ½ tsp. Salt
  • 2 tbsp. Water
  1. Place the flour into a bowl.
  2. Cut the lard and butter into ½ inch cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
  3. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
  4. Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
  5. Roll out to the required thickness.
  6. At this stage the pastry may be frozen if required.
  7. It should be baked in a preheated oven at between 375°F: to 425°F: depending on thickness and use